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Comfort food holds a special place in our hearts, often evoking feelings of warmth and nostalgia. Among these beloved dishes, potato leek soup stands out for its creamy texture and savory flavor, making it a perfect choice for any season. This soup is not only delicious but also quick to prepare, allowing you to enjoy a wholesome meal without spending hours in the kitchen.

Warm & Hearty Potato Leek Soup

Warm up your spring gatherings with this comforting potato leek soup, a creamy delight that's perfect for brunch or cozy nights in. With wholesome ingredients like tender leeks and russet potatoes, this easy weeknight dinner is quick to prepare, letting you savor every luscious bite without the fuss. It's a nourishing meal that embraces the season's freshness. Save this recipe for later and enjoy the taste of spring in every spoonful!
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Ingredients
  

4 large leeks, cleaned and sliced (white and light green parts only)

4 medium russet potatoes, peeled and diced

1 medium onion, chopped

4 cloves garlic, minced

6 cups vegetable broth

1 cup heavy cream (or coconut milk for a vegan option)

3 tablespoons olive oil

2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)

Salt and pepper to taste

Fresh chives or parsley, chopped for garnish

Instructions
 

Prepare the Leeks: Start by thoroughly washing the leeks. Trim the dark green tops, slice the leeks down the middle, and rinse under cold water to remove any grit. Slice them into half-rings.

    Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add the chopped onions and leeks. Sauté for about 7-8 minutes until the leeks and onions are soft and translucent, stirring occasionally to prevent sticking.

      Add Garlic and Thyme: Stir in the minced garlic and fresh thyme, cooking for an additional minute until fragrant.

        Cook the Potatoes: Add the diced potatoes to the pot, followed by the vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the potatoes are tender.

          Blend the Soup: Once the potatoes are cooked through, use an immersion blender to puree the soup to your desired consistency. For a creamier texture, blend until smooth. Alternatively, you can transfer batches to a countertop blender, but be careful with the hot mixture.

            Add Cream and Season: Stir in the heavy cream (or coconut milk) and season with salt and pepper to taste. Let the soup simmer for an additional 5 minutes to heat through.

              Serve and Garnish: Ladle the warm soup into bowls. Garnish with freshly chopped chives or parsley for a pop of color and flavor.

                Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 6 servings